How to Make Delicious Scrambled Eggs

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Introduction: How to Make Delicious Scrambled Eggs

I made these delicious scrambled eggs this morning. It is a simple and quick recipe which produces great tasting scrambled eggs!

Step 1: Ingredients

Here is what you will need to make these delicious eggs.

  • Eggs I made three
  • Salt
  • Pepper
  • Canola Oil Spray
  • Butter
  • Milk
  • Pan
  • Spatula
  • Bowl
  • Fork
  • Knife

Step 2: Crack the Eggs

Crack open the eggs into a bowl. I crack the egg against the bottom or side of the bowl, because it reduces the chance of egg shell getting into the egg.

Now take a fork to crush the yolk and make a smooth mixture where the yolk and egg white are mixed together. You can also use a whisk to do the job, but I have more success with a fork in a smaller bowl.

Step 3: Preliminary Ingredients

With the eggs in your bowl, add some preliminary ingredients. I add some salt and pepper. I usually like more pepper, but it is your preference.

You can also add some milk or water to make it more creamy. I added milk, just because I love it in my eggs.

Step 4: Prep the Pan

Now it is time to prep the pan that you will scramble your eggs on.

I first spray it with Canola Oil to reduce the amount of sticking the eggs have against the pan.

Then I get a knife and put some butter on it, a little less than the amount you use to butter your bread. I rub the butter around the pan to add some flavor to the eggs.

Step 5: Scramble Your Eggs!

Pour the egg blend on to the pan, and let it sit for a couple of seconds.

Now take your spatula and start to scrape around. Scatter the eggs, spread them out, bring them together, scramble them!

Add some more salt or pepper if you like. That is what I do, and I also add some milk to the pan during the scrambling.

Step 6: Serving and Cleanup

Pour the eggs onto a plate and serve to yourself, or to whom ever you made them for!

Make sure you cleanup afterwards too! Eggs can sometimes be a pain to clean off of a pan, so don't procrastinate!

Enjoy!

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96 Discussions

Simplicity at its best!...... Thank you kindly for sharing!

A dad trying to impress his two boys,... And they loved them!

Sometimes the most simple things go very far...

I got on here looking for some ways to make my scrambled eggs a little better, while this recipe is basically the same as my current recipe and is pretty much the standard way to make them. Not everyone knows how to make them and some people just want a quick easy method, I see nothing wrong with this recipe being posted. It certainly isn't worthy of condescending comments from people who are apparently scrambled egg virtuoso's

Sorry to negative but did I miss something? This the the standard way to make scrambled eggs! Many of the posts here are interesting but this ! Sorry but I cannot see why it was published.

8 replies

Not everyone grows up with a parent who teaches them to cook. I had to learn how to make simple things like scrambled eggs on the internet, and this seems like a very nice little instructable on how to do it. Always remember, just because you know how to do something doesn't mean that everyone does! :)

Yeah. You're right.

http://www.youtube.com/watch?v=C1SM73Qi1BQ

I scramble them in the pan. pre-scrambling them makes them watery and changes the texture. a bit of sour cream and chive is a good idea, as is paprika and sliced green onion.

Simple instructions on this kinda site are great. Fresh mayo, for example. How many people do you know that can make it? blended oil and egg whites, and it saves a purchase at the store. I think this kind of thing is exactly what this site needs.

Nothing, don't listen to him. I just used these instructions, and the creation was very good. Thank you for your contribution.

You'd be surprised. Many people Just live off of junk, and they don't know how to make good food.

...canola spray *and* Brummel and Brown's version of margarine?

That is A LOT of oil. The canola spray is just spray canola oil and the Brummel and Brown contains soybean oil, palm oil, kernel oil, and more canola oil.

If people were concerned about flavor/texture, one must wonder why they didn't just use some organic unsalted butter..

okay, you have inspired me to make an instructable featuring my cast-iron egg making recipe. after it is up, i will post a link and you can make it, and test it against your recipe. Deal?

yes, the secret is in cooking VERY slowly, like 5 mins. then they are really creamy!

There is one crucial piece of information missing, I think. The temperature of the pan should be fairly low, about 3 or 4 on a scale of 10. Eggs cooked fast will be tough compared to eggs cooked slowly. I use a small skillet. I do not stir the eggs in the pan. I just put the beaten eggs in the pan and put a lid on to get the steam to cook the top. When they are nearly done I flip them. I can get a little brown on the bottom, and I like the taste. Some people don't. For additives, add a good melting cheese, mozzarella or even a slice of American. I love a chive, chopped finely. (If a bunch is called chives, one must be a chive.) I also add chopped fresh tomatoes and mild peppers in season. I don't mind seeing this here. Maybe this is for the guys in the Hardee's commercials: "Without us, some guys would starve." I just hope they don't reproduce first.

3 replies

I forgot one tip, already mentioned in other comments. Stop just before they look done. They will keep cooking a bit. This is called carryover.

Yummy! I made them this morning (only used two eggs...for one person who was going after some toast afterwords and who didn't want her mother to be upset) and they turned out GREAT! Thank you for putting this up - it gave me a lot of confidence in making them.